Creamy Crockpot Shrimp Alfredo
This Crockpot Shrimp Fettuccine Alfredo is the ultimate creamy comfort meal made easy! Juicy shrimp simmer in rich Bertolli Alfredo Sauce with garlic and broth, creating a silky, restaurant-style pasta right from your slow cooker. Perfect for busy weeknights or cozy weekends, this recipe delivers a decadent dinner in under 3 hours with minimal prep. Pair it with a side salad and garlic bread for a complete, crowd-pleasing meal everyone will love! If you want more Italian recipes like this one try my Creamy Italian Chicken Bake, Crock Pot Italian Beef.
Ingredients
- 1 lb large shrimp peeled and deveined
- 12 oz fettuccine pasta
- 2 jars 15 oz each Bertolli Alfredo Sauce
- ½ cup chicken or vegetable broth
- 3 cloves garlic minced
- 3 tbsp butter
- ½ tsp salt for shrimp
- ½ tsp black pepper for shrimp
- Chopped fresh parsley – for garnish
Instructions
Prep the crockpot:
- Combine 2 jars of Bertolli Alfredo Sauce, broth, and garlic in the crockpot. Warm over low for 1.5–2 hours.
Cook the shrimp:
- Season shrimp with ½ tsp salt and ½ tsp pepper. About 10–12 minutes before serving, add shrimp to the crockpot until pink and cooked through.
Cook the pasta:
- While shrimp are cooking, boil fettuccine until al dente. Drain and toss with 3 tbsp butter for extra richness.
Combine:
- Add buttered pasta to the crockpot and gently toss with shrimp and sauce.
Finish and serve:
- Garnish with chopped fresh parsley and serve immediately.
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